Spaghetti with Roasted Garlic and Oil

Spaghetti with Roasted Garlic and Oil is a classic Italian 30 minute meal that is healthy, full of flavor, and so satisfying. Roasting the garlic reduces its bite, so you can add as much as you like!

When my kids were little they would get hungry at the most inconvenient times, like when we hadn’t been to the grocery store in over a week and the most exciting thing in the fridge was a rejected Lunchable fished out of somebody’s backpack. My fallback plan in those days was pasta with butter. Second only to Saltines and peanut butter, that was the absolute scrape the bottom of the barrel meal. This is the grown up version. I’ve added some flourishes like pine nuts and parsley, but the garlic, oil and pasta will stand on its own.

Garlic is a wonderful flavor but I’m increasingly finding it overpowering. When it’s raw or undercooked it can upset some people’s stomach, and it always results in garlic breath. I hate garlic breath. So I’m going to roast the garlic for this dish, which mellows it and brings out the sweetness. You won’t get garlic breath, promise.

Peel the outer loose skin off of a whole bulb of garlic and slice off the bottom end, about 1/4 inch, to reveal the tops of the cloves. Drizzle with olive oil and sprinkle with salt and pepper.

How to roast garlic ~

  • Wrap the garlic loosely in foil or parchment paper
  • roast in a 375 degree oven for about 30 to 40 minutes until the garlic is soft and light brown.
  • Once it’s cooled a bit you can squeeze out the garlic from each clove. It will now be nutty brown and have a paste-like consistency.

The secret to this simple pasta, besides the roasted garlic, is the generous amount of parsley, which adds freshness, lots of pine nuts, which add substance and texture as well as taste, the splash of lemon which brightens it all up, and the Asiago which is tangy and not as sharp as Parmesan. It’s incredibly satisfying for such a simple meal.

While not traditional, I think the roasted pine nuts add just the right touch to this classic spaghetti with garlic and oil!

Spaghetti with roasted garlic and oil
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3.24 from 46 votes

Spaghetti with Roasted Garlic and Oil

Spaghetti with Roasted Garlic and Oil is a classic Italian 30 minute meal that is healthy, full of flavor, and so satisfying.  Roasting the garlic reduces its bite, so you can add as much as you like!
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
Yield 6 servings
Calories 446.74kcal
Author Sue Moran

Ingredients

  • 1 bulb of garlic roasted
  • 3/4 lb thin spaghetti my favorite is Barilla Plus
  • 1/3 cup good olive oil plus 2 Tbsp
  • a pinch of red pepper flakes
  • 1/2 cup pine nuts
  • a heaping 1/3 cup fresh parsley finely minced and measured after chopping
  • salt and fresh cracked pepper
  • juice of 1/2 lemon
  • grated Asiago cheese

Instructions

  • Cook the pasta until just al dente.
  • Heat a couple of tablespoons of oil in a pan and toast the pine nuts until golden brown. Watch them carefully so they don't burn. Remove them and set aside.
  • Squeeze the roasted garlic out of each clove, and roughly chop.
  • Add 1/3 cup olive oil back in the same pan, along with the lemon juice, red pepper flakes and garlic. Heat the oil to a sizzle, mashing the garlic with the back of a wooden spoon. Heat for a minute or two, but don't get it so hot that the garlic starts to toast or burn.
  • When the pasta is done, remove it with tongs directly into the hot oil and garlic. Toss well.
  • Add in the parsley, salt, and pepper. Toss well again.
  • Serve with a generous amount of Asiago.

Nutrition

Calories: 446.74kcal | Carbohydrates: 47.25g | Protein: 9.56g | Fat: 25.13g | Saturated Fat: 3g | Sodium: 228.01mg | Fiber: 2.64g | Sugar: 2.13g
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

Make this spaghetti with roasted garlic and oil your own ~

  • Add some shrimp to this dish for an extra special meal.

 

Thanks for pinning this Spaghetti with Roasted Garlic and Oil!

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32 Comments

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  • Reply
    Katie
    April 2, 2012 at 11:35 pm

    This grown-up version looks like such a special treat to me. Your pictures of the roasted garlic is just beautiful!

  • Reply
    Thyme (Sarah)
    April 2, 2012 at 9:01 pm

    I LOVE roasted garlic. I can eat it just as a spread on a tasted baguette….so buttery and mild tasting.

  • Reply
    Jessica | Cajunlicious
    April 2, 2012 at 3:53 pm

    Love these flavors and the dish is simple!

  • Reply
    Hungry Dog
    April 2, 2012 at 3:41 pm

    I love simple, flavorful pastas like this. They can really hit the spot!

  • Reply
    Barbara
    April 2, 2012 at 3:08 pm

    Simple is always best, Sue! I adore roasted garlic and love the pine nuts in this dish as well!

  • Reply
    Mary
    April 2, 2012 at 2:41 pm

    This looks and sounds so good. I’ve made almost exactly the same dish, but with parmesan or pecorino. I need to try it with the asiago! Thanks.

  • Reply
    Averie @ Averie Cooks
    April 2, 2012 at 2:31 pm

    Your photography is just stunning! Makes me want noodles…at 730 am 🙂

  • Reply
    Heather @girlichef.com
    April 2, 2012 at 2:05 pm

    That’s my idea of heaven right there! Loves me some roasted garlic. I even eat it just plain from the oven. Beautiful dish!

  • Reply
    Tabitha
    April 2, 2012 at 2:00 pm

    Pasta with butter is one of my favourite meals, so I’d love this. I didn’t know that about roasted garlic, I love garlic but hate the smell of mine and others breath.

  • Reply
    Tricia @ saving room for dessert
    April 2, 2012 at 12:59 pm

    I love roasted garlic – it’s even good spread of bread. Of course anything is good spread on bread 🙂 Also love the Asiago cheese! Yum!

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